Cochon. New Orleans
1.5 cups roti flour
2/3 cup water
1.5 tsp oil or ghee
.75 tsp salt
Combine ingredients and knead for 10 minutes. Form into a ball and allow to stand for at least 1 hour. Divide into balls the size of a superball. Roll out each ball on a lightly floured surface until very thin.
Cook each chapati on a griddle for 1 mintue on each side. Wrap with a clean towel until you’re done. Serve immediately.